What’s a Greek souvlaki or gyros without Tzatziki? This cucumber, garlic yogurt dip is a must-have recipe to have on hand, to enjoy with souvlaki, or alone with pita bread.
I wish I could indulge in a huge bowl of homemade Greek Tzatziki with fresh pita bread, but I can probably manage just a teaspoon due to my dairy limits.
I’ll tell you right off the bat that my Tzatziki recipe has NO DILL. I dislike dill in my Tzatziki and I don’t ever remember my mom putting dill in her Greek Tzatziki recipe.
Here is my recipe for Greek Tzatziki, which is a MUST dip for my Pork Souvlaki recipe:
1 cup Greek yogurt — try to buy from the Greek bakery but if you can’t, buy a good quality Greek yogurt from the grocery store. It’ll have a thick consistency, which is what we want in a good Tzatziki recipe.
¼ cup finely minced cucumber
1 large clove garlic, minced
1 teaspoon sea salt
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
- Drain yogurt if too watery. I use a coffee filter lined colander to let runny yogurt drain during the day.
- Slice cucumber into thin slivers, and sprinkle with salt. Let sit for a half hour. Squeeze out excess water from cucumber. Then, chop into fine pieces.
- Remove water from yogurt and add to bowl. Add minced cucumber, garlic, olive oil, sea salt, and lemon juice.
- Mix together. Refrigerate until ready to serve.
Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 550mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 6g